This strawberry shortcake ice cream bar recipe makes the perfect summertime treat! They’re fun and wonderfully nostalgic of summer days getting sweet treats from the ice cream truck. It’s strawberry shortcake in ice cream form!
These take me right back to my childhood. Remember those strawberry shortcake ice cream bars from the ice cream truck that we ate when we were kids? These are those! Oh my gosh, I could not get enough of those. These are a near perfect re-creation in bar form. This strawberry shortcake ice cream bar recipe is made with a crunchy vanilla sandwich cookie crust, layers of strawberry and vanilla ice cream, and topping made of more crumbled cookies, dried strawberries, and strawberry jam.
If you love strawberries, you’ve come to the right place. And honestly, nothing is more refreshing on a hot summer day than a cold treat. These are easy enough to whip up quickly and light enough to serve to a group of kids on a hot day. Or make them for yourself, I promise I won’t tell!
This Strawberry Shortcake Ice Cream Bar Recipe Is:
- Cool and refreshing and the perfect summer treat to cool you off on a hot summer day.
- Perfectly nostalgic and reminiscent of the classic strawberry shortcake ice cream bars that we all grew up with!
- No bake, which means quick and easy to make. Only 6 store-bought ingredients to assemble and you’ve got yourself a delicious summer dessert.
Ingredients & Why to Use Them:
- Golden Oreos: Acts as the “crust” or base layer as well as the topping.
- Butter: Helps to bind the Golden Oreo crust.
- Strawberry jam: Helps to bind the topping to the ice cream. Also acts as a concentrated sweet and gooey strawberry layer which is in perfect contrast to the crunchy base.
- Strawberry ice cream: The showstopper! The main ice cream layer that provides that nice, creamy strawberry flavor we all know and love.
- Vanilla ice cream: Complements the strawberry ice cream to provide depth of flavor.
- Freeze-dried strawberries: Provides a tart strawberry flavor which offsets the sweetness, and also is a key element to get the taste like the ice cream truck bars!
Tips to Make Strawberry Shortcake Ice Cream Bar Recipe
- You can make homemade ice cream if you prefer, but I opted to google the best store-bought available near me and I came up with Haagen-Dazs. Another option would be a local creamery if you have one near you.
- When in doubt, freeze! Those layers get pretty melty pretty fast. You want to keep your working ice cream soft enough to work with but once it’s placed it needs to stay cold enough to keep those layers distinct as you’re assembling. Don’t sweat it if they’re messy. They will still be delicious!
- If you don’t have Golden Oreos available near you, a good substitute would be a shortbread cookie, vanilla wafers, or even graham crackers.
- This recipe only uses ⅔ of a package of Golden Oreos. What you do with the last row is up to your discretion 🙂
Check out some other summer recipes!
Strawberry Shortcake Ice Cream Bars
- 24 Golden Oreos (2 rows)
- 2 Tbsp butter, melted
- ¼ – ½ cup strawberry jam, to taste
- 1 pint strawberry ice cream
- 1 pint vanilla ice cream
- 1 package (1 oz) freeze-dried strawberries
- In a food processor or blender, pulse 12 of the Golden Oreos until they become a fine powder. Once fine, slowly add the melted butter while pulsing until it becomes sand-like.
- Lay down a fitted piece of parchment paper into an 11×7 or 8×8 pan. The paper should be cut down to size so that it lays comfortably on the bottom of the pan, with long ends on either side so that the ice cream can be easily lifted out of the pan at the end.
- Take your Golden Oreo sand and press it down hard into the bottom of the pan on top of the parchment paper until it forms a crust. Freeze for 20-30 minutes to harden.
- Remove from freezer and top the Golden Oreo crust with thawed vanilla ice cream. Spread evenly. Freeze for 30 minutes. Repeat with thawed strawberry ice cream, then freeze for another 30 minutes.
- While you are waiting for your ice cream to finish freezing, add the other 12 Golden Oreos and the whole package of freeze-dried strawberries to a gallon ziplock bag. Seal tightly, then use a meat tenderizer or hammer to break up the cookies and strawberries into crumbles.
- To finish, spread a layer of strawberry jam over the frozen strawberry ice cream and top with the cookie-dried strawberry crumbles. Lightly press down on the crumbles to stick them down to the jam and ice cream.
- Freeze another 30 minutes to 1 hour or overnight before cutting into bars and serving. Enjoy!
- These ice cream bars can easily be made vegan and dairy-free by substituting with a plant-based ice cream!
- Store in the freezer in an airtight container.